Belle House’s Salad of Birlingham Asparagus

Belle House

Belle House’s salad of Birlingham asparagus with deep fried poached egg and balsamic vinegar


  • 7 spears of asparagus
  • 1 poached egg (trimmed)
  • 1 peeled potato (Maris Piper)
  • Butter
  • Salt
  • Oil for deep frying
  • Aged balsamic vinegar
  • Red vein sorrell


  • Poach asparagus in boiling water, salt and butter for 4 minutes
  • Place the asparagus on a plate
  • Wrap the poached egg in strips of potato and deep fry
  • Season the deep fried egg and place on top of the asparagus
  • Drizzle with 12 year old balsamic vinegar
  • Garnish with red vein sorrell